How to cook lula kebab. Minced meat for lula kebab

To make the lyulya tasty, buy lamb that is bright red in color. He will confirm that the product is fresh. Don’t even go near the brown-burgundy meat, as it has been stored for longer than expected. Lard should be white; its yellow color eloquently indicates that the product is stale. With such ingredients, kebabs will have an unpleasant smell and taste.

Necessary:

1.5 kg lamb;
100 g fat tail fat;
2 large or 3 medium onions;
a bunch of cilantro;
salt, pepper to taste.

How to cook:

If you have an extra half hour left, you can make minced meat.

First, wash the lamb, separate the membranes, if any. Using a sharp knife, cut the meat into thin slices.

Stack 3-4 on top of each other, use a culinary ax to chop them lengthwise and then crosswise to form small squares.

Do this with all the slices. Take a large wooden board and use a hatchet to turn the pieces into mince.

If you want to cook faster, put a rack with large holes on your meat grinder.

Twist the meat, change the grill to a fine one, pass fat tail fat through it, followed by peeled, washed onions.

Wash the cilantro, chop it quite finely, put it in the minced meat, add salt, add pepper, and mix with a spoon.

Proceed to the next step.

Take the minced meat in both hands and lift it above the table.

Drop onto a large wooden board or directly onto your work surface.

Collect the scattered pieces and repeat the manipulation.

Do this for about 10 minutes, as a result the minced meat should stop falling into pieces and become a single whole.

If you find it difficult to work with so much minced meat with spices, divide it into 2 parts, beat one first and then the other.

Now put the minced meat in the refrigerator for 40 minutes.

At this time, you can prepare the grill. Remove the minced meat; if it has released juice, drain it.

Form thick sausages 10 cm long, slightly pointed at both ends, thread them onto skewers, and fry over coals for about 20 minutes.

If you are cooking at home, preheat the oven to 220°C, place wooden skewers greased with vegetable oil on a special grill or baking sheet covered with foil.

Let the meat “set” at this temperature for 5 minutes, then lower it to 200°C and cook for another 25-30 minutes.

Lula kebab in Georgian

Necessary:

700 g each of beef and pork with fat;
1 onion;
2 cloves of garlic;
half a tsp. cumin and coriander seeds;
1 tbsp. dried barberry;
pepper, salt to taste.

How to cook:

Rinse the meat, separate the fat from the pork. Through a meat grinder fitted with a grid with large holes, grind the beef and lean pork.

Through a wire rack with small pieces of fat and coarsely chopped onion.

Squeeze the garlic through a press, add these ingredients to the meat.

Heat coriander and cumin seeds in a dry frying pan.

After 1-2 minutes they will begin to exude their aroma.

After 4 minutes, turn off the pan, crush the seeds, add to the minced meat along with salt and pepper.

I suggest preparing an interesting minced meat dish using the lula kebab recipe at home. Often these sausages are cooked over an open fire, but my recipe for lyulaki bab involves using an oven and a frying pan. It is very comfortable.

With the onset of the first warm days, everyone is eager to get out into nature. No picnic is complete without meat roasted over a fire. Every company has experts who can perfectly fry kebabs, steaks and a variety of sausages over a fire. But not everyone knows how to cook babka lyulaki at home using an electric grill or oven instead of a barbecue.

Fried meat sticks are called both lyulaki bab and lyulya kebab. I assure you that it is the same thing. Regardless of the name, the dish turns out very tasty and satisfying.

I will cook the lula on an electric grill. The advantage of using a kitchen device is that no additional oil is used when cooking. Usually, to make tasty fried meat, choose pork with fat. For dietary purposes, this choice should not be made; an excellent alternative to fatty pork neck would be lean meat with a bright taste.

Grind the meat in a meat grinder, add salt, add all the seasonings, and mix. The onion is finely chopped with a knife, the smaller the pieces, the better. Under no circumstances should you use a meat grinder or blender to chop onions. Heavily chopped onions produce a lot of juice, which makes the minced meat liquid. Because of this, the formed cutlets will not stick to the skewers.
The greens are sorted out, washed under running water, the leaves are torn off and finely chopped. There should be as much cilantro as parsley and dill combined. Fresh spicy herbs will give homemade lula kebabs a special aroma, so you should not skimp and add more.
The meat is mixed with onions and herbs. Now comes the most crucial moment - the minced meat needs to be beaten. This technique helps to make it dense and uniform in structure, in this case the beaten lula-kebab cutlets will hold well and will not fall apart. Beating is done by throwing the total volume of minced meat onto the table or into a large bowl, the process must be repeated several times. You can beat not the entire volume, but each portion separately. Divide all the meat into equal balls, prepare skewers or wooden skewers. We transfer a portion of minced meat 4-6 times from hand to hand, at the same time forming an oblong cutlet.
Carefully thread the formed sausage onto a skewer and place it on a preheated grill. The same must be done with the remaining portions. According to the recipe, women's lulyaki are grilled for about 15-25 minutes - depending on the power of the device. The degree of frying should be such that clear juice is released from the meat sausage at the break.

Lula kebab recipe in the oven

Since it is not always possible to grill lula kebab at home, sausages on skewers can be baked in the oven.

When using this option, first fry the baba lulyaki in a lightly greased frying pan (heat above medium).
As soon as the meat is slightly browned, place the lula kebab in the oven, preheated to 180-190 degrees. Bring the dish to readiness, this will take about 25 minutes.
You need to pay close attention to the frying process, as it is easy to dry out the meat. Cutlets on skewers must be turned regularly so that they brown evenly on all sides.

No matter what recipe you used: Baba lyulyaki is served only hot.

Lula kebab is a traditional Arab dish, which is a long cutlet, fried and put on a skewer or skewer. The traditional ingredients for preparing this dish are, of course, meat and onions.

Onions need to be taken in large quantities, and as for the requirements for lamb, fatty meat is better. Lula kebab differs from ordinary cutlets in that it does not contain eggs and bread, but uses various spices, such as garlic and pepper. There are quite a few different options for making kebab, they depend on the method of preparation and on the ingredients from which they are prepared.

Lula kebab at home in the oven - photo recipe

It’s not always possible to go out into nature and make real lamb kekab over coals. But if you wish, you can cook original sausages in the oven using pork, beef or chicken.

The main thing in preparing this oriental dish is to thoroughly mix and beat the minced meat, which will not allow the meat sausages to fall apart during further cooking. This recipe will tell you about preparing lula kebab from ground beef and pork with the addition of various spices.

Cooking time: 1 hour 30 minutes

Quantity: 6 servings

Ingredients

Minced beef and pork: 1.5 kg
Onion: 2 large heads
Garlic: 4 cloves
Ground coriander: 2 tsp.
Paprika: 3 tsp.
Salt: to taste
Vegetable oil: for frying

Cooking instructions

How to cook lula kebab on the grill

Make homogeneous minced meat from the ingredients listed in the recipe. Under no circumstances should you add semolina and eggs to the minced meat, since these are not cutlets. The minced meat is thoroughly kneaded and beaten well to remove excess moisture.

From the prepared minced meat, make sausages 3-4 cm thick by hand, and then put them on skewers. If desired, you can directly sculpt the minced meat onto a skewer, making a thick, dense sausage.

To prepare lula kebab on the grill, use both skewers and a spit. Please note that meat can slip off flat skewers, which is very risky. You can use wooden skewers.

Lula kebab, strung on skewers or skewers, is fried on hot coals on a grill. Be sure to constantly turn the skewers to get an even golden brown crust.

The ideal lula kebab has a thick and golden-brown crust, and inside it is soft and full of juice. Ready-made lula-kebabs are immediately served to the table in combination with sauces and vegetable appetizers.

Lula kebab recipe in a frying pan

It will be a little easier to cook lula kebab in a frying pan. This makes the task easier because even if the cutlets begin to fall apart, they will not fall further than the frying pan and will not burn in the coals. In addition, you can cook lula kebab at home every day, and not just in good weather.

To prepare lula kebab in a frying pan you will need:

1 kg lamb;
300 gr. fat;
300 gr. Luke;
salt and pepper to taste.

Cooking steps:

Prepare minced lamb meat by finely chopping it.
Then finely chop the onion with a knife.
Add onion to the minced meat, mix it, add salt and pepper.
Then you need to knead the minced meat again and put it in the refrigerator for about 30 minutes.
After the specified time, form elongated cutlets from the minced meat.
Now you can take wooden skewers and put the cutlets directly on them. This is our future lula kebab.
You need to take a frying pan and pour vegetable oil onto it. Both olive and vegetable oil are suitable, here again it’s a matter of taste.
The frying pan needs to be heated and only then can you put the lula kebab on it.
It is necessary to fry until cooked, that is, until a golden brown crust appears. During cooking, the heat should be reduced to medium, and the skewers with the products should be rotated regularly.
In total, fry the cutlets for about 8 minutes until fully cooked.

Pork kebab

One of the varieties is pork kebab.

To prepare it you will need:

minced pork - 700 gr.;
lard – 100 gr.;
onions – 2 pcs.;
salt, pepper and spices to taste.

Cooking steps Pork kebab:

Chop the onion into small pieces.
Then grind the pork, chopping it finely.
Add the necessary spices, salt and pepper to the pork. Dried basil, coriander, cilantro and others can be used as spices.
Then take a bowl and knead the minced meat for 20 minutes, but no less. Add onion to the resulting mass.
After this, pour vegetable or olive oil into the minced meat and mix again.
Further actions will depend on where you are preparing lula kebab. If you are cooking at a picnic, you will need skewers or skewers. If at home in a frying pan, then only a frying pan.
Form the minced meat into small patties and place them on skewers.
Then fry the lula kebab for about 12 minutes until done. At the same time, you need to turn it over more often than regular cutlets in order to fry on all sides.
Lula kebab is best served with fresh vegetables, tasty sauce and herbs; you can also add pita bread to the meat.

Beef kebab recipe

Beef kebab is a delicious oriental dish. Of course, if you cook kebab in the air, it will give the meat an incomparable aroma of the fire.

To prepare kebab you need:

minced beef -1 kg;
onion - 2 pcs.;
salt and pepper to taste, you can use various spices.

In addition, for cooking you will need a cutting board, a bowl, as well as skewers, a frying pan and a stove if you are cooking at home, or skewers, a grill and charcoal if you are cooking outside.

Cooking steps:

The first step is to prepare the minced meat; to do this, chop the beef finely with a knife.
Also finely chop the onion, but under no circumstances use a meat grinder.
Then knead the minced meat and beat it well. Simply put, take it out and throw it back into the bowl until it becomes sticky and smooth. Whether the cutlets will fall apart during the frying process depends entirely on how well the minced meat is beaten out.
After this, put the minced meat in the refrigerator for about half an hour.
It is necessary to remove the minced meat from the refrigerator and form it into long sausages, putting them on skewers or skewers.
Then you can directly cook lula kebab on the grill or in a frying pan.
After the lula kebab is cooked, which will happen in about 12 minutes, you need to take a serving dish, decorate with herbs and fresh vegetables, and place the kebab on top.

How to cook delicious chicken lula kebab

Another option for making kebab is to use minced chicken.

For this you will need:

chicken meat, you can take ready-made minced meat 500-600 g;
onion - 2 pcs.;
salt, pepper to taste.

Preparation:

To prepare minced chicken, you need to cut the fillet into thin layers, then into strips and chop them finely.
The onion also needs to be cut into small pieces. It is highly undesirable to use a meat grinder, since in this case the required consistency will not be obtained.
After the meat has been chopped, mix it with onions, oil, salt, pepper and spices and beat out the minced meat.
Then we divide the mass into equal parts with our hands and form oblong cutlets. You can divide it into several parts and make a ball out of each, then make oblong thick cutlets from this ball.
Then the kebabs can be immediately placed on a baking sheet or frying pan, or put on skewers and skewers, and only then cooked over coals, in the oven or in a frying pan.
To bake, you need to preheat the oven to 200 degrees. After 12 minutes, take out the finished lula kebabs and serve along with fresh vegetables.

How to make lula kebab from lamb

Traditionally, kebab is made from lamb.

To prepare this dish you will need:

500 gr. lamb, it is better to take the back part;
50 gr. lard or fat;
250gr. Luke;
salt, pepper to taste;
juice of half a lemon.

Preparation:

Chop the meat and lard finely with a knife, as well as the onion. Then mix everything until smooth, add salt, pepper and spices.
After this, pour lemon juice into the minced meat and mix it again.
Then you need to beat the minced meat to remove excess moisture. This can be done either in a bowl or by throwing it on a board.
After this, you can form small lula kebabs. Why take a little minced meat in your hand, knead the flatbread with your other hand and form a lula kebab on a skewer. Press the minced meat firmly onto the skewer and make sure there are no cracks.
After this, place the skewers in a frying pan or on the grill.
You need to cook for about 12 minutes. To know that the lula kebab is cooked, look: it should have a golden brown crust. Do not overheat the kebab under any circumstances, as the minced meat inside should be juicy.
After cooking, serve the kebab on a plate, garnish with herbs and fresh vegetables.

This is actually one of the ideal recipes for a picnic. The secret of a successful lula kebab lies in the minced meat, which must certainly be airy and light.

To prepare lula kebab on skewers you will need:

1 kg of meat, no matter lamb, beef, pork or a mixture;
onions – 2 pcs.;
salt and pepper to taste.

Preparation:

To prepare minced meat, wash the meat, cut it into layers, and then chop it finely.
Mix the resulting mass with finely chopped onion. Add salt, pepper and spices to the resulting mixture and mix again.
After this, pour in the vegetable oil and mix the minced meat again. If the mass is too wet, knock it out.
Then take skewers and form oblong patties on them. Be sure to keep a bowl of cool water near the cooking area to dip your hands in so that the minced meat does not stick to them.
After this, prepare the grill with coals for cooking lula kebab. Keep in mind that the heat should be a little stronger than for cooking kebabs.
Place the skewers on the grill and cook the lula kebab for about 8 minutes. The skewers need to be turned over every minute. It is best to serve kebab with sauce, fresh herbs, and vegetables.

Minced meat for kebab is made from any meat, for this you can take beef, lamb, pork separately, or you can mix everything.
The meat for minced meat must be finely chopped. To do this, cut the meat into thin layers 1-1.5 cm thick, first remove the films and fat. Then take several layers, place them on a cutting board and chop along and then across the fibers. You need to chop until you get fine minced meat. If you use a food processor, the meat will produce juice, which will complicate the process of kneading the minced meat.
Also, for kebab you need lard, which should be no less than 25% of the total volume of meat. You can take more, but no less, since it is lard that ensures the ideal viscosity of the minced meat. You can use a blender to grind the lard, since the paste-like consistency is important here.
Another ingredient is, of course, onion. It is important to consider the amount of onion, because if you overdo it, the onion juice can “liquefy” the minced meat to such a state that kebab simply won’t work. The amount of onion is determined based on the volume of meat: the maximum volume of onion is one third of it. It is better to chop the onion rather than use a meat grinder or food processor as this will preserve the onion juice.

We love the usual classic kebab made from pieces of pork or beef. And perhaps few people know that you can also make a real tasty kebab from minced meat called lula kebab.

The dish is a long meat cutlet or minced sausage with hot seasonings and spices. Ground meat is cooked over the heat of coals.

The finished meat turns out juicy with a taste that is a level above ordinary kebabs.

How to cook lula kebab on the grill juicy and tasty

Find out the taste of shish kebab made from minced meat on skewers. You will experience a taste that will not disappoint you, but will pleasantly surprise you.

Required:

beef - 2 kg
chicken fillet – 1 kg
lard - 450-500 g
onion - 600-700 g
salt - 2 tbsp. spoons
ground black pepper, ground coriander, garlic

Cooking method

1. Prepare minced meat from cooked meat in a way convenient for you.

Preparing the meat filling

2. Add to the finished minced meat: 2 tbsp. heaped spoons of salt, 2 tbsp. tablespoons paprika, 2 teaspoons ground black pepper, 4 teaspoons ground coriander.

3. Grate the garlic on a fine grater.

4. We begin to knead the minced meat with our hands without the onion.

5. The minced meat is ready and add finely chopped onion to it.

6. Use your hands to mix the onion into the minced meat for a strong connection.

7. Place the finished minced meat in an enamel container, cover with foil or cling film with holes made so that the moisture leaves the minced meat and does not liquefy it.

8. We go to the fresh air of the summer cottage, where we will light a fire and cook lula kebab on its coals.

9. While the fire was burning, the minced meat was in the refrigerator. As soon as the coals are ready, we begin to sculpt long cutlets on skewers.

Forming lula kebab on skewers

10. Take a decent lump of minced meat in your hands, work with it with your hands, and thread it onto a skewer.

11. Place your right palm on the surface of the water in the cup and begin to press the minced meat onto the skewer. Water makes it possible for the minced meat to not stick to your hands and not tear.

12. Using circular movements of your fingers, at the same time stretch the minced meat along the length, and sculpt a long sausage.

13. We do the same with the rest of the minced meat, carefully stringing it onto skewers.

Grilling shish kebab

14. Place the skewers with minced meat on the grill and turn up the heat a little.

15. As soon as the meat has turned a little gray, we begin to turn the skewer. There is no need to bring it to a crispy crust yet. And there is no need to turn them raw. Then you will get them perfectly tender and juicy (airy). The meat should not turn black.

16. Remove the finished lula kebab from the skewers with a piece of pita bread, which, when in contact with the juices of the meat, becomes incredibly tasty.

17. You noticed that there is lavash on the plate, onions and herbs on the lavash, which become even tastier from the smell of kebab.

18. When broken, the sausage looks juicy, and tastes pleasant and tender with an indescribable deliciousness.

Video on how to cook juicy Caucasian-style beef kebabs

Juicy lamb kebab recipe

It turns out a good natural lamb kebab with a minimum amount of spices.

Required:

3 kg - lamb meat
300-450 g - fat tail
3 pcs. - onions
sea salt, ground black pepper

Preparation

1. Cut the lamb meat, tail fat and onion into pieces and pass through a meat grinder only once.

2. Add a little more than 1 tbsp to the finished minced meat. spoons of sea salt and 1 tbsp. a spoonful of ground black pepper and that’s it.

3. Mix everything well with your hands.

4. Now we will do the most important process, so that the meat sticks well and is soft, we will beat it with salt.

5. We take a piece of meat (heaped) in our palms, lift it up and throw it forcefully onto the table, so that it does not scatter and fall to the floor. We do this 15 times.

6. Place the meat on a tray and level the surface.

7. Cover the top of the minced meat with cling film and put it in the refrigerator until tomorrow.

8. Dipping your hand in water, take the minced lamb and cover the skewer with it, deftly pressing it with your fingers. Here is the most beautiful lula kebab with a barely noticeable wave.

9. Place the kebab with skewers on the grill.

10. Seconds passed and the underside of the minced meat turned gray, quickly turn it. We rotate the skewers often so that the meat does not burn.

11. The fat burns, drips onto the coals, a lot of smoke is formed, and the delicious smell makes your head spin.

12. Place the finished kebab on pita bread. Press the edge of the pita bread onto the kebab and pull out the skewer.

13. Invite guests and put on your favorite sauce.

Lamb kebab is ready. Bon appetit!

Lula kebab on grilled chicken

If you want to pleasantly surprise your guests, then cook a long sausage on chicken skewers.

Cooking method

1. For 1 kg of chicken legs, separate the bones in advance and freeze the pieces of meat.

2. Using a knife, cut the slightly thawed chicken meat into small pieces.

3. Cut 150 g of lard into pieces and add to the chicken meat.

4. Frozen pieces of meat will provide more stickiness for proper cooking of the kebab. Add coarse salt to taste, sweet ground red pepper and ground black pepper. We also chop 150 g of onions and mix everything.

5. Pass the prepared pieces of meat through a meat grinder once.

6. Mix the resulting minced chicken well with your hands.

7. Take 180 g of minced meat and begin to form a long sausage with your hand, covered with water.

8. Place the skewer with meat on the grill and carefully turn the skewer over the coals.

9. After 10 minutes, a slightly fried crust has formed on the meat - the kebab is ready.

10. Place chicken sausage on pita bread and decorate with herbs. Enjoy eating!

Video on how to make shish kebab from pork (ground meat)

Shish kebab made from ground meat (minced meat) on the grill with a smoky smell is prepared a little more difficult than usual, but the juicy and fluffy meat, when consumed, allows you to forget about it.

Few people would risk setting up a barbecue and lighting coals in a city apartment to fry meat on skewers. But, as experience shows, it is not necessary to go to extremes. You can often get by with a regular kitchen stove. With its help you get a very tasty lula kebab in a frying pan. The step-by-step recipe with photos can also be adapted for an air fryer, multicooker or electric grill. The main thing is that the minced meat is properly mixed, taking into account the proportions of meat, vegetables and seasonings. And remember: no bread or eggs soaked in milk! These are not ordinary cutlets. Shall we get started?

Cooking juicy lula kebab in a regular frying pan

This variation involves breading. Not a classic at all, but how delicious it turned out! Crispy crust with a juicy, spice-scented center. A worthy alternative to the classic - grilled - version.

Required products:

How to fry lula kebab at home in a frying pan (recipe with photo):

This dish is common in Muslim countries. Therefore, the “correct” meat for him is lamb. The second most popular is beef. But who will forbid cooking with pork if religion allows? Of course, this will not be an authentic version, but a modification. But we also cook not on skewers and a grill, but on a frying pan and bamboo skewers. So, minced meat. Use ready-made or grind chopped meat fillet through a meat grinder. Use a fine mesh to achieve maximum uniformity and viscosity.
Finely chop the onion. Pass the garlic through a press. Wash the greens and chop them. You can take several types of herbs - parsley, cilantro, dill, etc. Add dry spices. I used smoky paprika. The effect was interesting. Also, an optional but desirable set includes ground coriander and peppercorns (black and red). Other seasonings are at your personal discretion. Add some salt.
Stir. Knead with your hands until the mass becomes elastic and viscous. Add starch. Stir. Place the minced meat in the refrigerator to allow the fat to solidify.
Prepare the breading. Store-bought crackers are rarely of high quality, so it’s safer to make them at home. Cut 3-4 pieces of white bread or loaf. Dry in the microwave or oven. Grind with a blender (meat grinder) into fine crumbs.
With hands dipped in water, form an oblong piece of kebab. Place it on a skewer. If the meat base is prepared correctly, the minced meat will not deform, break, or fall off the stick
Roll the lula in breading. By the way, you can use flour instead of crackers.
Fry in a frying pan in well-heated oil on all sides until evenly golden brown.
Serve homemade lula kebab with pita bread, pickled red onions, pomegranate, and fresh vegetables.

Classic lula kebab, but not on the grill, but in a frying pan

This is how this dish is prepared in many Caucasian families. Only the heating source is not smoldering coals in the grill, but a home gas or electric stove. A good replacement for regular cutlets.

Required ingredients:

A detailed method for preparing lula kebab from lamb, beef or pork in a frying pan:

In order for the meat to hold its “tube” shape well, it must be quite fatty. To increase the fat content in lamb or beef meat, fat rendered from the fat tail is added. You can add lard to the pork. Cut the ingredients into small pieces. Grind using a meat grinder into homogeneous minced meat. Peel the garlic. Chop coarsely. Separate the cilantro leaves from the stems. Remove the skins from a couple of onions. Cut each into 6-8 pieces. Place everything in a blender.
Grind. A paste with small pieces of onion and spices should come out.
Transfer the vegetable mixture to the meat. Add salt and ground seasonings. Mix thoroughly until the minced meat becomes viscous. To get a plastic base for lula kebabs, it is advisable to cool it for 30-40 minutes in the refrigerator. The frozen fat will allow you to form neat Caucasian cutlets that will not lose their shape when fried. It will gradually melt during heat treatment and will be “sealed” inside, under a crispy crust. The dish will come out very juicy!
Place several kebabs in the heated vegetable fat. Fry on 4 sides, turning the pieces as they fry. It is important that the pan has a non-stick coating. If the dishes are ordinary, then it is better to bread the lula in flour or breadcrumbs.
Place the finished cutlets on napkins to absorb excess fat from the surface. Serve with greens and your favorite side dish.